Go Back
+ servings
Chicken Enchilada Casserole in baking dish with serving spoon.

Low Carb Enchilada Casserole

This is such an easy dinner, you'll love all the flavor in this easy casserole dish. It's a meal your whole family will enjoy!
Course Lunch or Dinner
Cuisine Mexican, TexMex
Diet Diabetic
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 390kcal
Author Deb Clark


  • 9x11 casserole dish


  • 4 cups cooked chicken
  • ½ cup bell pepper diced
  • ¼ cup sliced black olives
  • 1 cup low carb enchilada sauce
  • 1 cup shredded cheddar cheese
  • Optional toppings: dollop of sour cream, avocado slices, thinly sliced green onions, cilantro, Pico de Gallo - any of your favorite toppings!


  • Preheat the oven to 375 degrees. Spray casserole dish with non stick cooking spray.
  • Dice the chicken into bite sized pieces. Evenly spread on bottom of casserole dish.
  • Dice the bell pepper and slice the olives. Lay on top of the chicken.
  • Pour over enchilada sauce, finish by topping the chicken mixture with shredded cheese.
  • Cover with aluminum foil, bake for 30 minutes until hot and bubbly.


Calories: 390kcal | Carbohydrates: 7g | Protein: 43g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 135mg | Sodium: 933mg | Potassium: 391mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1357IU | Vitamin C: 25mg | Calcium: 226mg | Iron: 2mg